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Over-the-Top Chili on your Big Green Egg

Cold weather doesn’t mean you have to be trapped indoors. This week, we demonstrate how you can reinvent a cold-weather classic on your Big Green Egg! Just another great example of how you can take the meals you're preparing in your kitchen and make them #BetterOnAnEGG.


  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 small green bell pepper, chopped
  • 2 poblano peppers, chopped
  • 2 pounds lean ground beef
  • Salt and pepper 
  • 1 (15 oz) can chili beans
  • 1 (15 oz) cans red kidney beans, rinsed and drained
  • 2 (15 oz) cans diced tomatoes
  • 16 oz beef broth
  • 12 oz beer (American Lager)
  • 1 cup Big Green Egg Vidalia Onion Sriracha Sauce
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin


  1. Set up EGG for direct grilling at 350°F. 
  2. Add the oil, onions, garlic, and peppers to a pre-heated cast iron skillet and sauté until ingredients begin to caramelize.
  3. Remove cooking grid, add convEGGtor and replace cooking grid to set up for indirect cooking at 350°F.  
  4. Shape ground beef into one large patty and season with salt and pepper
  5. Add remaining ingredients to a cast iron Dutch Oven and place on the cooking grid.
  6. Place the ground beef on a Big Green Egg 2-tier Cooking Rack above the Dutch Oven. 
  7. Cook until ground beef reaches 155°F internal temperature.
  8. Crumble or chop the patty and add it to the Dutch Oven.
  9. Allow all ingredients to cook for an additional hour.

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